For this reason, it is not good to shake your spice over your pot of steaming stew - instead shake it into a cup or use a dry spoon to retrieve your spice from the jar.Īnother test to see if your spices have gone bad is to rub a bit of the spice into the palm of your hand. To find out what year the spice was produced you would add 5 to the first digit of the code, which in this case 8 + 5 = 13 and since we have not yet reached 2013, the spice was bottled in the year 2003 - explaining why the leaves of parsley are now a yellowish brown color!Īnother factor effecting the shelf life of spices is if moisture has entered the container, the spice will become sticky or clump together and not be too good to use. Prior to that they stamped a code on their product, such as the 8519CY code found on my parsley bottle. The McCormick spice company started putting a best before date on their spices near the end of 2006. Some people collect these tins, but the spices inside are not worth keeping! Likewise, if they were manufactured in Baltimore they are at least 15 years old. All Schilling spices purchased in a tin (with the exception of black pepper) are at least 15 years old. If it started out bright red, it will most likely turn to a dark maroon when it is losing its flavor.Īll spices manufactured with a "Schilling" label are at least 7 years old. If your spice started out green, chances are it will turn yellow or brown as the essential oils in the spice evaporate. A vibrant color generally means a vibrant taste, so if your spice has lost its vibrant color (or changed colors) then it has most likely also lost its flavor. It is the texture and/or color of the spice that will change. Practicing proper hygiene and food safety techniques will help prevent foodborne illness.
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How to tell if Spices are bad, rotten or spoiled?
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